Sydney’s most indulgent and sustainable seafood experience has been re-imagined
Sydney,17 May,2025
The elevated three-course Seafarer Dinner has been created with produce exclusively sourced from sustainable fisheries that practice eco-friendly farming or offer wild caught product.
On arrival, guests are invited to enjoy the Mediterranean tapas table filled with breads, roasted artichoke, harissa cauliflower, shrimp ceviche, green gazpacho, smoked barramundi and more. Guests can then choose from a selection of six entrées and six mains including Fremantle octopus, Skull Island prawns, Ora King Salmon and more, accompanied by the finest Australian ingredients and paired with a carefully crafted wine list with New South Wales wine heroes at the forefront. To finish the evening, a sweets trolley will see mouth-watering desserts prepared and served table side – from classics like Banoffee Tart, to enchanting flavours like Tres Leches.
Whilst heavily inspired by the ocean, there are also vegetarian, vegan and meat options for those not looking for pesca dining.
Seafarer Dinner
Choice Menu $95pp or A La Carte
Thursday to Sunday
6pm – 9.30pm
Date: every Thursday, Friday, Saturday and Sunday
Time: 6:00pm – 9:30pm
Price: $95 Adults
An elevated three-course experience crafted by Executive Chef Sven Ullrich, Seafarer highlights sustainably raised kingfish from Clean Seas in Spencer Gulf, South Australia, barramundi from Humpty Doo farm in the Northern Territory, and Murray cod from Aquna, a premium sustainable pond-grown Murray cod farm in the Riverina, New South Wales. Additionally, the restaurant sources its bread locally from PiOik Bakery, known for its handmade, organic products, and its butter is batch churned from single-origin cream, supplied by Pepe Saya Buttery.
Chef Sven Ullrich has been a key figure in Hyatt Hotels since 2000, beginning his journey as Chef de Cuisine at Hyatt Regency Sanctuary Cove, Queensland. Now, as Executive Chef at Hyatt Regency Sydney, Sven oversees three full-sized commercial kitchens, five food and beverage outlets, over 4,000 sqm of event space, and 878 guest rooms and suites.
Sven’s commitment to supporting local Australian producers and promoting sustainability is a hallmark of his culinary approach. At Sailmaker Restaurant, he leads the Seafarer Dinner, perfectly embodying Hyatt’s ‘Food. Thoughtfully Sourced. Carefully Served.’ philosophy. This dining experience showcases his dedication to sustainable sourcing, featuring produce from sustainable fisheries, eco-friendly farming practices, and wild-caught products.
Restaurant Hours:
